Pesto Caprese Chicken Avocado Salad (No Cook, 48g Protein)

This is the richest one. Pesto is mostly olive oil, mozzarella adds more fat, and the sun-dried tomatoes are packed in oil. That’s where the 600 comes from. Lighter version: 2 tbsp pesto instead of 3, pat the sun-dried tomatoes dry, and use one avocado. That lands around 450 calories and 30g fat without losing the flavor.

Every one of these serves two, and every serving has a whole avocado in it. That’s on purpose. The fat is what makes it a meal without carbs. If the number is more than you want, split it four ways. Half an avocado each, works as a snack or a light lunch. The toast isn’t in the macros.

The first time I made this it was flat. Pesto, avocado, cheese, all fat, no edge. Lemon and chili flakes fixed it. Now I don’t make it without them. If I’ve got pine nuts I toast a few and throw them on the toast.

Serves 2. No cooking. 15 minutes.

Ingredients

• 2 cups shredded rotisserie chicken
• 2 ripe avocados
• 3 tbsp pesto
• 1/4 cup mozzarella pearls, halved
• 1/4 cup sun-dried tomatoes in oil, drained and chopped
• Handful fresh basil, torn
• 1/2 lemon, juiced
• 1/4 tsp red chili flakes
• Flaky salt and pepper to taste
• 4 slices sourdough, toasted

To serve: sourdough toast, lettuce cups, a tortilla, or straight from the bowl.

Steps

1. Mash one avocado. Dice the other.
2. Stir pesto, lemon juice, and chili flakes into the mashed avocado.
3. Add chicken, sun-dried tomatoes, and mozzarella. Mix.
4. Fold in diced avocado and basil.
5. Spread on toast. Finish with flaky salt.

Basil blackens fast. Add it the day you eat it. Everything else mixes a day ahead without a problem.

Don’t freeze the finished salad. Avocado turns to water. In the fridge, press plastic wrap right on the surface and it holds for two days. Better move: freeze the shredded chicken in portions, prep the add-ins, and mix with fresh avocado the day you eat it. Two minutes.

Can I use store-bought pesto in pesto chicken avocado salad?

Yes. Jarred pesto is the point of this recipe. Refrigerated pesto tastes brighter than shelf-stable if you have the choice.

Why does pesto chicken salad taste flat?

All fat, no acid. Pesto, avocado and mozzarella need lemon and a little heat. Don’t skip the lemon or the chili flakes.

Can I make this lighter?

Two tablespoons of pesto instead of three, pat the sun-dried tomatoes dry, use one avocado. Around 450 calories per serving.

What can I use instead of mozzarella pearls?

Diced fresh mozzarella, or a small handful of shredded. Burrata if you want to show off.

• Pesto: chimichurri, or blend basil with olive oil and garlic if you have five minutes.
• Sun-dried tomatoes: halved cherry tomatoes. Less intense, less oil.
• Mozzarella pearls: any fresh mozzarella, diced.
• Chili flakes: a pinch of cayenne or a few drops of hot sauce.